I was craving a banana cream pie, which is odd, because I usually detest creamy pies... but I was imagining if I made it a little different how good it could be. So, I looked up a bunch of recipes and came up with this. I like this recipe because the filling is raw-ish/ totally quick and easy. I've been having issues with all the conflicting information about sweeteners. Recently I've been hearing that agave nectar is not as amazing as we all had hoped. Apparently, it has to be heated to very high heat (processed) in order to extract it from the plant....so it is not "raw" even if the label says so (there are no laws regarding using the term "raw" for advertising). Anyway, whatever! You can't win. So, back to the age old advice, everything in moderation. This recipe I cut the sugar down to about 1/4 and added dates to compensate. When using sugar, definitely use "evaporated cane juice", it's less processed and better for the environment. Also, I just try to remind myself as often as possible that sugar=satan. It seems to help as I'm pouring it into one of my recipes :) Okay, enjoy this relatively low sugar dessert~
Crust:
1/4 cup earth balance (or other non-dairy butter substitute)
2 cups rolled oats
1/2 tsp cinnamon
1/8-1/4 cup sugar
Filling:
3 ripe bananas
12 oz of tofu, drained
1/2 tsp allspice
1 tablespoon vanilla
1/4 cup sugar (or less)
7-8 dates, pitted and roughly chopped
1/4 tsp salt
1 1/2 cup dried coconut flakes (not the sweetened kind, find this in bulk sections of natural food stores)
Heat oven to 375. Mix the crust together in a bowl and press into the bottom of a pie pan. Bake for 8-10 minutes.
Mix all the filling ingredients in a food processor until smooth.
Garnish with chocolate chips, if you wish and chill for at least 3 hours.
Top with raspberries or raspberry sauce when you serve.
Raspberry sauce;
1 cup frozen raspberries
1-2 tbl. sugar
Heat the raspberries and sugar in a small sauce pan until the raspberries break down.
